Onions in the Neapolitan Style

Submitted by John on Sun, 05/16/2021 - 14:07

Cipolle di NapoliThese clove-studded Cipolle di Napoli made a great side dish for the Pork Roast in the Florentine Style. I expect they'd be good with any pork or poultry dish that's not too highly seasoned.

A funny thing happened: as the onions cooked and the water inside them expanded, the innermost part of the onions got squeezed out! You can see them in the photo, above the front left-hand onion like bunny ears and to the right of the front onion like a jaunty beret! The next time I make this, I will try cutting an X in the top of each onion to see if that helps.

4 Servings
Preparation time
30 minutes
  1. Preheat oven to 375.
  2. Peel away the outer skins of the onions so they are of a uniform color and fresh look. Stud each onion with two cloves.
  3. In an oven-safe serving dish, put the sprig of thyme and the onions, then drizzle the olive oil over it all.
  4. Cover the dish and bake for an hour.
  5. Uncover the dish and sprinkle with the Marsala.
  6. Allow the Marsala to evaporate, just a few moments.
  7. Add salt and pepper if needed and optionally garnish with a couple of teaspoons of rinsed capers.
  8. Serve hot.

Italian Regional Cooking, Ada Boni